Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, sake steamed chicken with lemon sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sake Steamed Chicken With Lemon Sauce is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Sake Steamed Chicken With Lemon Sauce is something which I’ve loved my entire life.
Grind in suribachi and mix with chopped green onion, soy sauce, and lemon. Sprinkle chicken with salt and pepper. Place sake in small pot over medium high heat. Grind in suribachi and mix with chopped green onion, soy sauce, and lemon.
To get started with this particular recipe, we must first prepare a few components. You can cook sake steamed chicken with lemon sauce using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Sake Steamed Chicken With Lemon Sauce:
- Prepare 2 chicken thighs
- Take 4 tablespoons sake
- Make ready 2 tablespoons soy sauce
- Take 2 tablespoons lemon juice
- Make ready 2 green onions
- Make ready 1 tablespoon sesame seeds
- Take to taste salt and pepper
Spoon rice and chicken on lettuce. Sprinkle with onions and add lemon. To eat, squeeze lemon into soy mixture and dip chicken into sauce. Combine the shoyu, mirin, sesame oil and spring onion in a small bowl and set aside.
Instructions to make Sake Steamed Chicken With Lemon Sauce:
- Toast sesame seeds. Grind in suribachi and mix with chopped green onion, soy sauce, and lemon.
- Sprinkle chicken with salt and pepper. Place sake in small pot over medium high heat. One simmering, add chicken and cook with lid on for 5 minutes. Flip and cook 5 minutes more until cooked through.
- Remove from heat and let rest one minute before cutting. Drizzle with sauce to serve.
To eat, squeeze lemon into soy mixture and dip chicken into sauce. Combine the shoyu, mirin, sesame oil and spring onion in a small bowl and set aside. Line a steamer with baking paper. Place chicken, skin side up, in the steamer. Reduce the heat to low and cover.
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